|Gluten-Free Pumpkin Spice Bundt Cake |
Author: Shirley Braden from Gluten Free Easily
- 2 ¼ cups gluten-free all-purpose flour mix (see notes)
- 1 tsp baking powder
- ¾ tsp baking soda
- 2 ¼ tsp xanthan gum
- 1 cup granulated sugar
- ¾ cup brown sugar or coconut palm sugar (I used the latter; hence, the darker color of this cake)
- ¾ cup pumpkin butter
- ¾ cup vegetable oil (I used extra virgin olive oil, but coconut oil would be great)
- 1 cup buttermilk or sour milk (dairy or non dairy; I added 1 tsp apple cider vinegar to 1 cup measure; filled with full-fat coconut milk and let sit 5 minutes)
- 3 large eggs
Penuche Frosting Ingredients
- Penuche Frosting (optional; I didn’t use any as you can see, but this frosting is something special)
- ½ cups brown sugar (or coconut palm sugar)
- 3/8 cup milk (“eyeball” it; dairy or non-dairy)
- 3/8 cup butter (dairy or non-dairy) or shortening
- ¾ tsp vanilla extract
- Preheat oven to 350 degrees Fahrenheit. Grease Bundt pan (or two loaf pans). Flour if you like as well. (Flour with rice flour or gluten-free all-purpose flour. )
- Sift together gluten-free all-purpose flour mix, sugar, baking powder, baking soda, and xanthan gum.
- Add brown sugar, pumpkin butter, oil, and buttermilk (or sour milk).
- Beat for about 2 minutes by hand or using a mixer.
- Add eggs and beat until well mixed.
- Pour into greased (and floured) Bundt pan. (Two loaf pans will also work.) Use gluten-free all-purpose flour mix or plain rice flour to flour your greased pan.
- Bake for about 40 minutes. Test for doneness with a toothpick.
- Frost with Penuche frosting, if desired. (Ingredients are shown above.) Add butter to medium-sized saucepan. Melt over medium low heat. Add in brown sugar and milk. Bring to a boil, stirring constantly, for one minute. Remove from heat and beat until lukewarm. (A wooden spoon works fine for this task.) Add ¾ tsp vanilla extract and beat until thick.
I can’t tolerate many of the healthier, gluten-free flours; e.g., sorghum, buckwheat. Therefore, my gluten-free flour mix is 3 parts Asian white rice flour and 2 parts cornstarch. I gently mix three one-lb bags of the Asian white rice flour and two one-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers (like large glass jars). No refrigeration is needed. But feel free to use whichever flour mix you use most often for baking. [br][br]Adapted from a recipe from my friend Lisa Anderson
Recipe by gfe--gluten free easily at http://glutenfreeeasily.com/gluten-free-pumpkin-spice-bundt-cake/